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Tsubaki Blue #2 Nashiji Gyuto 240mm
This is a new knife from a new young blacksmith (for us) and we are very excited about it. We discovered Mr. Miyazaki recently, he works from his one man forge on a small island off the southern coast of Japan close to Nagasaki. Right across the street from his workshop is this beautiful marsh where his father grows these long reeds that he harvests and uses for making traditional thatched roofs on buildings.
Mr. Miyazaki was kind enough to write an explanation of the manufacturing process which we have translated and included in this product description:
“Please let me explain how I produced the first lot of CKTG Original Gyuto 240mm.. I manually insert Hitachi Aogami #2 steel into quality mild soft iron. I carefully made it annealed into ash of rice straw where carbon powder is added.
After forging (the steels together), considering the gyuto’s original character, I hardened it (using) pine charcoal at about 800 degrees centigrade. Then (it is) immediately (quenched) in water at about 28 degrees centigrade, to (make) it much tougher. I ground the blade to be what is called a clamshell finish, to have the cutting feeling lighter and (to make) re-sharpening even easier."
Hamaguri is Japanese for clam or clamshell, and it describes a blade ground with convex radiused bevels. Also called an Appleseed or Moran grind, it is often produced by grinding on a slack grinding belt. This knife has been made exclusively for CKTG and is called the Tsubaki Nashiji which means Pear Skin in Japanese and the nice finish has a blacksmith feel to it. The custom handle adds to the beauty and utility of the artisin made blade.
Brand: Tsubaki
Blacksmith: Miyazaki San
Knife Line: Nashiji
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2
Cladding: Iron
Finish: Nashiji
Length: 245mm
Height: 48mm
Weight: 8.1oz
Handle: Custom Octagonal
Mr. Miyazaki was kind enough to write an explanation of the manufacturing process which we have translated and included in this product description:
“Please let me explain how I produced the first lot of CKTG Original Gyuto 240mm.. I manually insert Hitachi Aogami #2 steel into quality mild soft iron. I carefully made it annealed into ash of rice straw where carbon powder is added.
After forging (the steels together), considering the gyuto’s original character, I hardened it (using) pine charcoal at about 800 degrees centigrade. Then (it is) immediately (quenched) in water at about 28 degrees centigrade, to (make) it much tougher. I ground the blade to be what is called a clamshell finish, to have the cutting feeling lighter and (to make) re-sharpening even easier."
Hamaguri is Japanese for clam or clamshell, and it describes a blade ground with convex radiused bevels. Also called an Appleseed or Moran grind, it is often produced by grinding on a slack grinding belt. This knife has been made exclusively for CKTG and is called the Tsubaki Nashiji which means Pear Skin in Japanese and the nice finish has a blacksmith feel to it. The custom handle adds to the beauty and utility of the artisin made blade.
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